Since I had a remainder of chicken stock, curry powder, and ginger I figured a curried zucchini soup would accompany my previous post while using up leftovers. It is a very simple soup with only a few ingredients, and although I forgot to leave half an onion for the soup it still turned out tasty. I turned to all recipes for this recipe.
- 2 tablespoons extra virgin olive oil
- 1 large onion, halved and thinly sliced
- 1 tablespoon curry powder
- freshly grated ginger
- sea salt to taste
- 4 small zucchini, halved lengthwise and cut into 1 inch slices
- 1 quart chicken stock
Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock and add ginger. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Blend in batches in a blender and serve! I added leftover chicken or sausage when reheating for a more complete dish.
Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.